40 Second Omelette
Serves 1 – Recipe by Howard Helmer
- 2 size 7 Big Paddock Eggs
- 2 tablespoons of water
- Salt and pepper
- 1 tablespoon of butter or vegetable oil
- Fillings of your choice: sliced ham, grated cheeses, sliced mushrooms, sliced green peppers, chopped onions, shrimp, cottage cheese, cooked bacon, cooked chicken, sliced black olives, salsa, apple pie filling, pecans, sliced tomatoes, spinach, dill, herbs, sliced sausage.
- Beat the eggs, water and seasoning together in a small bowl until mixture is well blended.
- In a non-stick frying pan, heat butter or oil until it sizzles – but NOT smoking.
- Pour in the egg mixture.
- With an inverted spatula pull cooked portions of egg from the perimeter of the pan to the centre so any uncooked egg can flow into and reach the hot surface, tilting the pan and moving it as necessary.
- Do this around the pan until the egg starts to set and covers the whole bottom of the pan but is still moist on top, it should take about 20 seconds.
- Sprinkle your choice of filling onto the left side of the pan (left handed people fill the right side) and fold the unfilled half of the omelette over the filled half.
- Holding the pan in your right hand and a plate in your left hand, tip the pan so the omelette falls gently upside down onto the plate (left handed people use opposite hands).
Be careful not to over cook the omelette so that it becomes dry. The moist egg mixture will continue to cook when the omelette is folded so it is important not to initially over cook the omelette. By sliding the omelette upside down onto the plate means any tears or holes exposing the ingredients on the top of the omelette are now hidden on the bottom.